What a delight! Planting the sublime Borage sin has already completed his time and is no longer able to enjoy its fine but personal taste: D
Unfortunately in recent times, due to commitments older than me, I do not have much time to devote to my blog, but did not give up ... . will be the best of times: D
However these ravioli was used a mixture of stone ground flour 0 and durum wheat semolina ... classic egg per pound of mixture.
It worked hard to ensure that the gluten does its job and allow to pull it very thin ... so that the dumplings are not too stringy.
For the filling I used the buffalo ricotta, which is produced behind my house (yes we also have our Venetian Bufalaia; D and not at all poor), filtered from excess serum and borage ... ... pan seared in a little 'salt, red pepper and a dash of oil. Stuffed
tortelloni should be closed as well and good sautéed with butter, a sage leaves and some grated Parmesan cheese: D
good appetite at all !!!!!
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